red velvet cake

★★★★★ 2 Reviews
sheribryan avatar
By sheri bryan
from tampa, FL

My mother-in-law gave me this recipe. Its delicious but time consuming - especial when made in 7-11 layers. You can bake this in 2 layers but the cake is dense but it is delicious.

★★★★★ 2 Reviews
serves 6-12

Ingredients For red velvet cake

  • 1/2 c
    vegetable shortening
  • 1 1/2 c
    white granulated sugar
  • 2 lg
    eggs
  • 2 oz
    red food coloring
  • 1 tsp
    pure vanilla extract
  • 2 c
    all purpose flour
  • 1 tsp
    salt
  • 2 Tbsp
    cocoa powder (nestle)
  • 1 c
    buttermilk
  • 1 tsp
    baking soda
  • 1 Tbsp
    white vinegar
  • CREAM CHEESE FROSTING
  • 16 oz
    cream cheese, room temperature
  • 1 stick
    butter
  • 1 lb
    confectioners' sugar
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How To Make red velvet cake

  • 1
    Cream shortening and granulated sugar together for 10-15 minutes. Once creamed add eggs, one at time and beat well. Add food coloring and vanilla to the creamed mixture.
  • 2
    In seperate bowl sift together Flour, salt and cocoa powder. Do this at least 3 - 4 times.
  • 3
    Add the dry ingredients and the buttermilk - alternately into the creamed mixture - ending with the buttermilk.
  • 4
    In a seperate bowl stir together the baking soda and vinegar and then add to the cake mixture. Mix this well - the cake batter will get a glossy look.
  • 5
    Bake at 350 degrees in well greased and floured 8" round pans. You can make 3 layers or I prefer adding about 1/2 to 1 cup of batter to the pan and spread it real thin, making multiple thin layers. It takes practice get the thin layers.
  • 6
    CREAM CHEESE FROSTING Mix the cream cheese and butter together until well blended - then slowly add in the confectionary sugar until the entire 1 pound box is added. Spread the icing inbetween each layer once they are cool.

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